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Wine and Dine: Chowing Down in Style

By ThisIsReno

The third annual “Wine and Dine” is set to kick off once again Wednesday Sept. 12 from 5:30 to 8:30 p.m. Organized by Edible Reno Tahoe and Dolan Lexus, the event features food and wine pairings from local chefs and Revel Distributing. Proceeds from the community food showcase benefit the culinary program at the Academy of Arts, Careers and Technology, an advanced career academy in the Washoe County School District.

Accompanied by musical entertainment, the event will be held at Dolan Lexus on South Virginia Street. It will also include a wide selection of bites and hors d’oeuvres from some of the top local chefs. The menu and eateries for the evening include:

Homage | Chef/Owner Nicholle Alumbaugh
Roasted Cauliflower Street Taco with chickpea tortilla, bell pepper slaw, avocado crema and habanero, and cilantro crystals

Moo Dang Thai | Owners John and Opal Rahm 
Lemongrass Salad with grilled shrimp, fresh lemongrass, mint, cashews, peanuts, red onion, cilantro, and green onions tossed in a fresh chili lime sauce

Full Belly Deli | Owners/Chefs Tom Marrin and Eric Barton
Hickory-Smoked Chicken with Alabama white barbecue sauce with dill-mustard, pickle, and chicken-skin chicharrón.

Homegrown Gastropub | Owner Spencer Shea
Tri Tip ‘Torta’ Sliders with thinly sliced tri-tip on a slider bun with fresh salsa, basil aioli, pepper jack cheese, and avocado

Blend Catering | Owners Josh and Whitney Deri
Mini Street Taco with ancho chili braised beef, corn tortilla, queso fresco, white onion, and cilantro

Yosh’s Unique Deli | Owners Debbie Morgan and Josh Codding
BLT with braised pork belly, marinated tomato, arugula, and avocado aioli in a mini-French roll

Pignic Pub and Patio | Owners Ryan Goldhammer and Trevor Leppek
Maria Sangrienta al Diablos Ahumado (Bloody Maria Smoked Deviled Eggs) with smoked eggs filled with Añejo tequila, lemon juice, horseradish, Worcestershire, Tabasco, Tapatío, celery salt, and more, garnished with smoked bacon, cornichon, and olive, served with a shot of tomato juice with Bloody Maria spices.

Academy of Arts, Careers, and Technology Culinary Program | Students
Korean Pulled Pork on steamed bun with plum sauce and pickled vegetables

The Row, Eldorado Hotel Casino | Executive Chef Ivano Centemeri
Lamb Meatball with whipped ricotta cheese, braising sauce, olives, and mint tapenade

Bella Italia | Chef/Owner Giuseppe Zappala
Dolce di Beppe (a traditional Italian panna cotta) made with local dairy and fine, imported Italian ingredients. Chef Zappala’s family recipe results in a creamy and sumptuous dessert. It usually comes in four-ounce servings and is available in vanilla, pistachio, strawberry, amaretto, and hazelnut.

Batch Cupcakery | Owner/Baker Anne Archer
Delicious organic cupcakes

Bibo Freddo Gelato |  Owners Debbie Spieker-Martin and Paul Martin
Nine house-made gelatos and sorbettos, including traditional, such as pistachio; Bart’s Revenge, a peanut butter gelato with butter finger and chocolate inclusions; two non-dairy sorbettos; and their signature over-21-only Bourbon Cherry made with Evan Williams Bourbon and sour cherries imported from Italy.

Dorinda’s Chocolates | Owner/Chocolatier Dorinda Vance
A selection of fine chocolates

Hub Coffee Roasters | Owner Mark Trujillo
Coffee and after-dinner drinks

Tickets are $50 per person. For tickets and further information, visit https://www.eventbrite.com/e/wine-dine-tickets-46428196987


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